Autumn Vegetables with Balsamic Glaze

Comforting side dish of Autumn Vegetables with sweet balsamic glaze, perfect for the holidays!

1 small head cauliflower, cut into florets (about 2 1/2 cups)
2 cups brussel sprouts, trimmed, ends cut off, and halved (I love the Trader Joe’s 16 oz. bags)
4-5 carrots, peeled and sliced into 1 inch pieces (about 2 cups)
1 1/2 tablespoons olive oil
1/4 teaspoon ground sea salt
1/4 teaspoon freshly ground black pepper
1 can (15 ounce) white beans (cannelloni or navy), rinsed and drained
1 cup golden raisins

Balsamic Glaze:
1 tablespoon vegan butter
2 tablespoons minced shallots (about 1 large shallot)
1/4 cup balsamic vinegar
2 tablespoons olive oil
1/4 cup vegetable stock
1 tablespoon agave nectar (or honey)
1 tablespoon lemon juice

View the full recipe at Veggie Chick Recipes →